Famous Chicken Francaise

Famous Chicken Francaise


"Chicken with lemon juice, egg, butter and garlic. C'est magnifique!"


45 m servings 269 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
  2. Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
  3. In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 438 Ratings


This was good, however, my family liked my own recipe better. I do the opposite; I dredge chicken in flour first and then the egg and fry until golden. I also make a lemon sauce by melting one ...

I think this recipe has tremendous potential, but will need some tweaking. My coating stayed on PERFECTLY!... I dipped in flour first, then egg (and left it to marinade for about 20 mins), then...

I'm going to give this recipe a second try. On my first attempt I should have realized not to follow the instructions so closely and use a little more common sense, because when I poured the...

Absolutely TA DIE FOR!! Seriously, out of dozens of recipes I've tried on allrecipes, this is by far one of THE BEST. I took the recipe a little further. I marinated the chicken breast in lemon ...

I made these last night for my housewarming party, and my Aunt came in and helped me. The trick to keeping the mixture on the chicken is very easy. First you heat the pan, then heat the oil. ...

My result was "magnifique" but I added more seasonings and I dredged my (paper-towel dried) chicken in flour then eggs then flour again. I simmered the chicken in the sauce until it reduced to t...

Excellent. I add white wine to the chicken broth and thicken with cornstarch. Pour it over the chicken after it has browned and bake before dinner for about 30 minutes. Sprinkle with parmesan ch...

We loved the recipe - very good. To the question of how to keep the meat from losing its coating - just turn once. I tried it with the second batch an it worked perfectly. We will be adding ...

This was indeed the best! I used most of the other suggestions in the other comments - from pounding and sauteing the chicken to adding cornstarch to the liquid. The chicken was so tender and mo...